Loaded Chicken Potato Soup

Name: Loaded Chicken Potato Soup
Total time: 160
Yield: 8
Ingredients: 2.5 pounds russet potatoes; 2 tablespoons olive oil, divided; 1 onion, diced; 1 cup diced carrots; 2 stalks celery, diced; 1 pound skinless, boneless chicken breast halves, cut into chunks; 1 teaspoon salt, plus more to taste; 0.5 teaspoon ground black pepper, plus more to taste; 6 tablespoons butter; 2 tablespoons all-purpose flour; 3 cups milk; 1 cup chicken stock; 1 cup bite-size broccoli florets; 5 ounces shredded sharp Cheddar cheese, divided; 0.5 cup bacon bits, divided; 2 green onions, chopped, divided; 1 cup sour cream

Recipe by The Dude from allrecipes.com

Dinner 3 Hr. 40 Mins.

Ingredients

8 servings

•

2.5 pounds russet potatoes
•

2 tablespoons olive oil, divided
•

1 onion, diced
•

1 cup diced carrots
•

2 stalks celery, diced
•

1 pound skinless, boneless chicken breast halves, cut into chunks
•

1 teaspoon salt, plus more to taste
•

0.5 teaspoon ground black pepper, plus more to taste
•

6 tablespoons butter

•

2 tablespoons all-purpose flour
•

3 cups milk
•

1 cup chicken stock
•

1 cup bite-size broccoli florets
•

5 ounces shredded sharp Cheddar cheese, divided
•

0.5 cup bacon bits, divided
•

2 green onions, chopped, divided
•

1 cup sour cream

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Prick potatoes with a fork, then wrap each potato in aluminum foil.
Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop flesh into a bowl and set aside. Discard skins.
Heat 1 tablespoon oil in a large skillet over medium-low heat; cook and stir onion, carrots, and celery in hot oil until tender, 5 to 10 minutes. Remove vegetables to a plate and set aside.
Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chicken, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Remove chicken to a plate and set aside.
Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
Stir potatoes, onion mixture, chicken, chicken stock, broccoli, most of the Cheddar cheese, 1/2 of the bacon bits, and 1/2 of the green onions into sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
Ladle soup into serving bowls and top with remaining bacon bits, Cheddar cheese, and green onions.